Turkish Cuisine: 5 Mouthwatering Specialties in Turkey

Iskender Kebab

Iskender Kebab is a beloved dish originating from Bursa in Northwestern Turkey. This kebab features thinly sliced lamb or beef, generously topped with a rich tomato sauce and served over sliced pide bread. The dish is finished with a drizzle of boiling butter and accompanied by a side of yogurt. The combination of flavors and textures makes Iskender Kebab a standout dish that you can find throughout Turkey.

Ingredients:

• Thinly sliced lamb or beef
• Tomato sauce
• Pide bread
• Boiling butter
• Yogurt

Fun Fact:

Did you know that the Iskender Kebab was named after its creator, Iskender Efendi, who invented it in the late 19th century? Source

Stuffed Eggplant (Imam Bayildi)

Stuffed Eggplant, or "Imam Bayildi," is a favorite among locals and travelers alike. This dish features fried eggplant stuffed with a savory mixture of olive oil, ground beef, diced onions, tomatoes, green peppers, and garlic. The flavors meld together beautifully, creating a melt-in-your-mouth experience. It is typically served with rice and yogurt on the side.

Ingredients:

• Eggplant
• Olive oil
• Ground beef
• Diced onions
• Tomatoes
• Green peppers
• Garlic
• Rice (side)
• Yogurt (side)

Fun Fact:

The name "Imam Bayildi" translates to "the imam fainted," referring to a legend where an imam fainted from the sheer deliciousness of the dish. Source

Börek

Börek is a traditional Turkish pastry that no Turkish woman should marry without mastering, according to local lore. Made from yufka, a paper-thin pastry, börek is filled with various ingredients such as cheese, potatoes, spinach, or meat. These pastries are light, crisp, and perfect for breakfast or as a snack with tea. Börek is widely available across Turkey and is a convenient on-the-go treat.

Ingredients:

• Yufka pastry
• Cheese, potatoes, spinach, or meat (fillings)

Fun Fact:

Börek has a long history, dating back to the Ottoman Empire, and is enjoyed in various forms across the Balkans and the Middle East. Source

Köfte

Köfte, or Turkish meatballs, come in various shapes and sizes, depending on regional preparation methods. Made from finely ground meat, onions, and spices, köfte can be fried, baked, or boiled. They are often served with whole green peppers, tomatoes, and sliced potatoes. Each region in Turkey has its own köfte specialty, making it a versatile and beloved dish.

Ingredients:

• Finely ground meat
• Onions
• Spices
• Green peppers
• Tomatoes
• Potatoes

Fun Fact:

There are over 290 different types of köfte in Turkey, each with its unique twist. Source

Künefe

Künefe is a unique Turkish dessert made from kadaif, a shredded wheat-like pastry. Cheese is sandwiched between two layers of kadaif and cooked in a small round copper plate. During the final minutes of cooking, a syrup made from sugar, water, and rose water is poured over the pastry. The dessert is then topped with clotted cream and pistachios. Despite its unusual combination, künefe is a dessert that leaves a lasting impression.

Ingredients:

• Kadaif pastry
• Cheese
• Sugar
• Water
• Rose water
• Clotted cream
• Pistachios

Fun Fact:

Künefe is believed to have originated in the city of Hatay, which is known for its rich culinary traditions. Source

Conclusion

Turkey's culinary offerings are vast and varied, making it a paradise for food lovers. These five dishes—Iskender Kebab, Stuffed Eggplant, Börek, Köfte, and Künefe—are just the beginning of your gastronomic journey through Turkey. Each dish tells a story of regional flavors and traditions, ensuring that your culinary adventure in Turkey is nothing short of extraordinary.